ACTA Scientiarum Polonorum

Abstract: In this paper the flow properties for food particulate materials (two kinds of soy protein and two kinds of whey powder) were determined. Experiments were performed using shear tester according to Jenike procedure at four levels of normal consolidating stress at the range 6 ÷ 16 kPa. The flow parameters (cohesion, angle of internal friction, unconfined yield strength and flow function) are calculated for each of materials. They are then applied to estimate powder flowability. All flow parameter values differed signifi-cantly between soy protein and whey powders. Soy proteins were found to be non-cohesive, easy – flowing powders, then whey powders were found to be cohesive, diffi-cult – flowing powders.